ERIC Number: ED123120
Record Type: Non-Journal
Publication Date: 1975-Jul
Reference Count: N/A
Making Nutrition Education Count: A Guide for Nutrition Education K-6. Grade 3.
Kratky, Patricia; Haigh, Lois
This curriculum guide for nutrition education grade 3, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection; controlling bacterial growth in foods; how to keep foods safe temporarily; treating foods to prolong safe usage; ethnic food traditions; family food customs; effects of peer influence on food habits; effects of advertising on food choices; supply of money affects food choices; accessibility of food affects food choices; preparing foods in different ways. Each concept is taught in one lesson which can usually be accomplished in about a half hour. Careers in health and food production are also identified. Each lesson involves an activity using oral communication skills and sometimes illustrative, dramatic, or written skills. Several duplication masters are included. (RE)
Publication Type: Guides - General
Education Level: N/A
Sponsor: Bureau of Elementary and Secondary Education (DHEW/OE), Washington, DC.
Authoring Institution: Clay County Vocational Cooperative Center, Moorhead, Minn.; Minnesota State Dept. of Education, St. Paul. Div. of Vocational and Technical Education.
Identifiers - Laws, Policies, & Programs: Elementary and Secondary Education Act Title III